Fruit crisps or crumble are one of my favorite desserts. In summer, I use luscious berries and juicy stone fruit. In fall and winter, I use apples combined with dried fruit.

Usually, I make these for dessert and serve them with vanilla ice cream or freshly whipped cream, and I make sure there is plenty of crumbly topping in every mouthful.

I took the idea and modified it for breakfast, using apples and dried figs. I decreased the crumbly topping, adding more nuts and swapping almond meal for flour. I wanted it less like a pie and more like a compote. I served it with really rich Greek yoghurt, and I supercharged the flavors by adding lots of ground cardamom, fresh lemon zest and lemon juice.

The rich sweetness of the figs, the crisp flavors of the apples, the freshness of the lemon zest and the deep spice of cardamom made each bite an adventure. The cool creaminess of the yoghurt was the perfect companion.

Any leftovers last several days in the fridge… Well, maybe not my fridge.